Seven Layer Taco Salad

Directions

Cook the beef:
In a skillet over medium‑high heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess grease. Add the taco seasoning and water according to the packet instructions; simmer until liquid is absorbed. Set aside to cool slightly.
Choose your serving dish:
Use a large clear glass bowl or a 9×13‑inch dish to showcase the layers. Alternatively, you can layer the salad on a large platter.
Layer the ingredients in the following order (from bottom to top):
- Layer 1: Seasoned ground beef
- Layer 2: Chopped lettuce
- Layer 3: Black beans
- Layer 4: Diced tomatoes
- Layer 5: Shredded cheddar cheese
- Layer 6: Sour cream (spread gently)
- Layer 7: Salsa or taco sauce (drizzled over the top)
Add optional toppings:
Sprinkle with olives, green onions, or crushed tortilla chips for extra crunch and color.
Serve immediately:
Toss just before serving to combine all the layers, or let guests scoop from the bottom to the top. Serve with tortilla chips on the side.

Make it lighter: Substitute ground turkey or chicken for beef, use Greek yogurt instead of sour cream, and choose low‑fat cheese.
Add more layers: Include corn, diced bell peppers, or sliced jalapeños.
Dressing alternative: Instead of salsa on top, serve with your favorite ranch or cilantro‑lime dressing on the side.
Meal prep: Cook the beef and chop the vegetables ahead of time. Assemble just before serving to keep the lettuce crisp.
Leftovers: Store any leftover salad (without dressing) in an airtight container for up to 2 days. The lettuce will soften, so it’s best enjoyed fresh.

Enjoy this colorful, layered classic—it’s guaranteed to disappear fast!